Cold mornings call for warm breakfasts!
My kids love porridge, but me not so much, I don't like the oat texture. So I have been trying a few different grains to find something more to my liking and this is my favourite so far.
A delicious silky combination of quinoa flakes and millet. They are both gluten free and pack a punch. Millet and quinoa are complex carbs, they contain a variety of vitamins, minerals and are high in fibre. The high fibre digests slowly giving a slow release of energy through out the morning. Both are a source of protein, magnesium, zinc, potassium, iron and B vitamins. I have added turmeric for it's anti-inflammatory, antibacterial and antiviral properties, plus cinnamon which helps lower blood glucose and studies show it may be neuroprotective, plus it tastes delicious!
Having a few different quick breakfasts on rotation, gives everyone in the family diversity in nutrients as well as a variety of tastes to keep the palette happy.
I soak the grains in coconut milk overnight in the fridge, which reduces cooking time in the morning plus helps digestion. You can use any milk (I have tried both rice and almond), however I do find coconut milk produces a thicker, silkier texture, plus it has a sweetness and along with the cinnamon you may find no sweetners are necessary. Adding some sliced apple, nuts and seeds gives some crunch.
RECIPE (serves 2)
The night before
1/2 cup of millet (rinsed)
1/2 cup quinoa flakes
1 cup coconut milk
mix together and place in fridge overnight
Place mixture in a small saucepan and add the following:
1 tsp cinnamon
1/2 tsp turmeric
1 tbsp honey (optional)
1/2 cup coconut milk (add more for thinner consistency)
pinch of salt
Stir together and bring to almost boiling, then turn down to low simmer for 10 to 15 mins until the millet has lost some of its chewiness. Serve topped with slices of apple or pear and whatever nuts and seeds you have on hand.